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Food preservation pad and preparation method thereof

A food preservation, non-woven layer technology, applied in chemical instruments and methods, preservation of meat/fish with chemicals, layered products, etc., can solve problems such as expensive equipment, delay increase, inhibit growth, and extend shelf life. Effect

Active Publication Date: 2016-06-08
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, modified atmosphere packaging requires special modified atmosphere packaging equipment, which is expensive and inconvenient

Method used

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  • Food preservation pad and preparation method thereof
  • Food preservation pad and preparation method thereof
  • Food preservation pad and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: food preservation pad and preparation method thereof

[0026] The present invention will be further described below in conjunction with the accompanying drawings, and embodiments of the present invention will be given.

[0027] Such as figure 1 This food preservation mat shown comprises two layers of non-woven fabric layers 2 and a water-soluble polyvinyl alcohol film layer 4 sandwiched between the two layers of non-woven fabrics, and the outer surface of the upper non-woven fabric layer is coated with Sodium alginate film layer 1 with antibacterial function, the outer surface of the water-soluble polyvinyl alcohol film layer 4 is coated with a carbon dioxide release reactant material layer 3, and the upper surface of the lower non-woven fabric layer is clothed with adhesive The food-grade water-absorbing agent that is bonded and evenly distributed; the upper and lower non-woven fabric layers 2 and the water-soluble polyvinyl alcohol film layer 4 are bond...

Embodiment 2

[0041] Embodiment 2: food preservation mat and preparation method thereof

[0042] Please see figure 1 , figure 1 It is a structural schematic diagram of a food preservation mat of the present invention.

[0043](1) Preparation of antibacterial layer

[0044] A 2% (w / v) calcium chloride solution was first prepared.

[0045] Weigh 0.33g of microcrystalline cellulose and 1.63g of potassium sorbate into 1000ml of distilled water, stir evenly with magnetic force at room temperature, disperse ultrasonically for 30 minutes, then add 30g of sodium alginate, stir well in a water bath at 75°C, and cool to Add 0.33g sodium polyacrylate and 0.33g glycerin to it after room temperature, fully stir evenly under room temperature, ultrasonically disperse for 30 minutes, then put the mixed solution into a vacuum drying oven to remove the air bubbles therein, and obtain a uniform mixture.

[0046] Cut the non-woven fabric with a size of 160mm×100mm, and firstly treat the upper and lower su...

Embodiment 3

[0052] Embodiment 3: food preservation mat and preparation method thereof

[0053] Please see figure 1 , figure 1 It is a structural schematic diagram of a food preservation mat of the present invention.

[0054] (1) Preparation of antibacterial layer

[0055] A 2% (w / v) calcium chloride solution was first prepared.

[0056] Weigh 2g of microcrystalline cellulose and 5.2g of potassium sorbate into 1000ml of distilled water, stir evenly with magnetic force at room temperature, disperse ultrasonically for 30 minutes, then add 30g of sodium alginate, stir well in a water bath at 75°C, and cool to room temperature Then add 2g sodium polyacrylate and 0.8g glycerin to it, stir well at room temperature, ultrasonically disperse for 30 minutes, put the mixed solution in a vacuum drying oven to remove the air bubbles therein, and obtain a uniform mixed solution .

[0057] Cut the non-woven fabric with a size of 160mm×100mm, and firstly treat the upper and lower surfaces of the non-...

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PUM

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Abstract

The invention relates to a food preservation pad. The food preservation pad is characterized by comprising two non-woven fabric layers (2) and a water-soluble polyvinyl alcohol membrane layer (4) clamped between the two non-woven fabric layers (2), wherein the surface of the upper non-woven fabric layer is covered with a sodium alginate membrane layer (1) with an anti-bacterial function, the outer surface of the water-soluble polyvinyl alcohol membrane layer (4) is coated with a carbon dioxide-release reactant material layer (3), and food-grade water absorbents adhered by an adhesive are uniformly distributed to the upper surface of the lower non-woven fabric layer; and the upper and lower non-woven fabric layers (2) and the water-soluble polyvinyl alcohol membrane layer (4) are subjected to adhesion and hot press to form the food preservation pad.

Description

technical field [0001] The invention relates to a food fresh-keeping pad and a preparation method thereof, in particular to a food fresh-keeping pad suitable for tray cold storage and a preparation method thereof, especially suitable for packaging cold fresh meat products suitable for high-carbon dioxide fresh-keeping. Background technique [0002] Small-package chilled meat in supermarkets is usually covered by trays and plastic wrap to achieve short-term refrigeration and preservation. In the process of storage and sales, a large amount of juice will ooze out with the increase of storage time, which not only reduces the sensory quality of chilled meat, but also easily promotes the growth of microorganisms as the relative humidity in the packaging space increases, shortening the shelf life of chilled meat , Seriously affected the commercial value of chilled meat. In response to this problem, absorbent pads have been placed on the bottom of meat products in the market to ab...

Claims

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Application Information

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IPC IPC(8): A23B4/16A23B4/20A23B4/24B32B3/04B32B9/00B32B9/04B32B5/02B32B27/30B32B27/14B32B5/24B32B5/30B32B7/12B32B33/00B32B38/16B32B37/12B32B37/06B32B37/10
Inventor 陈晨伟谢晶葛奇奇洪楠张吉杨福馨李增圣张子桐
Owner SHANGHAI OCEAN UNIV
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